Features

With cocktails continuing to be one of the most popular styles of drink in licensed premises, it’s well worth tweaking a drinks range to incorporate summer flavours and appeal to those looking for a longer, lighter drink. 

WITH cold drinks and refreshment very much the order of the day during the summer months, beer and cider can usually be expected to be big business in licensed premises. 

SANDY McIntyre, distillery manager at Tamdhu, is determined to raise the profile of the Speyside single malt in Scotland’s prestige outlets. 

The Martini is like Star Wars. The original is best. Then it became absurd and overblown, made all Michael Bay through the inclusion of unnecessary plot filler like passionfruit or coffee or chambord...

SCOTLAND’S pub and bar operators can expect to see more new exotic fruit flavoured ciders in the coming years as companies look to corner the crucial 18 to 34 age group.

THE popularity of American-style burgers is only set to grow across the UK, reckons international bakery group Lantmännen Unibake, which is introducing new recipes to help operators ‘premiumise’ their burgers

Many distilleries use one mash tun. Some bigger operators will have two. Glenfiddich uses four. 

While the classic combinations should prove popular with consumers looking for comfort cuisine, there is also scope to tap into a growing appetite for more international ‘street food’-style dishes and flavours.  

The business, owned by managing director Sonja Mitchell, currently produces a range of four beers – Yardarm Lager, Goosewing IPA, Flying Colours Pale Ale and Stoker’s Stout – as well as seasonal and limited-edition products.

Originally a long drink mixing sparkling wine with a bitter liqueur and topped with soda water, the spritz has evolved over the years and now appears on menus in a range of different guises, using gin or vodka in place of the traditional liqueur.